Cooking & Recipes - December 2007

2007-12-06 01:52:42 · 19 answers · asked by FC 4

My son's birthday party is Sunday afternoon...he wants green and blue cupcakes so we have bought white cake mix and white frosting. I have heard that the longer the food coloring is in the frosting, the brighter the color. We are wanting bright colored cupcakes but are not wanting to ruin the frosting. If it helps we are using the McCormicks brand that you get in the baking aisle at Walmart. Nothing fancy!...Just want the best cupcakes possible...can anyone give me advise?? thanks so much!

2007-12-06 01:50:43 · 7 answers · asked by SJM 2

2007-12-06 01:40:49 · 16 answers · asked by Anonymous

all i know is to make sandwiches out of it. any other ways?

2007-12-06 01:26:15 · 12 answers · asked by coolgirl 3

any suggested substitute?....she's not much for dried fruit

2007-12-06 01:26:01 · 16 answers · asked by Anonymous

2007-12-06 00:55:46 · 7 answers · asked by Tab 1

I made my first batch of caramel last night, & the recipe called for allowing the mixture to come up to temp without stirring, but when I poured it onto the pan, there was some burnt sugar on the bottom of the pot that did effect the flavor of the candy. It was a very heavy bottomed pot.

Would stirring it while cooking do anything harmful to the batch? Any other suggestions for avoiding this problem? Thanks in advance.

2007-12-06 00:42:57 · 16 answers · asked by melouofs 7

2007-12-06 00:34:58 · 3 answers · asked by beantown10955 3

a double boiler, any suggestions. Also, how to you use parrafin wax with cookies?

2007-12-05 23:59:37 · 7 answers · asked by Glenn B 5

2007-12-05 23:54:19 · 23 answers · asked by Shoe Gal 2

From the symantics, I presume the pressure cooker uses steam pressure hence resulting in faster cooking times. But, is the final result different between these two appliances? I primarily like roasts and stews. Which appliance do you recommend?

2007-12-05 22:02:28 · 5 answers · asked by Anonymous

2007-12-05 21:56:35 · 16 answers · asked by Anonymous

2007-12-05 21:39:04 · 28 answers · asked by Anonymous

We dont use canned products very often in our home but i needed a can of tomatoes and it came without the ring pull. I couldnt use the can opener - my husband split his sides laughing at me becoming more and more frustrated ! The can opener was bought for me as a present three years ago and i then threw out my old butterfly one which i'd had thirty years.

2007-12-05 19:44:07 · 9 answers · asked by Helen S 7

my boyfriend does all the cooking , but i wanna start learning... do you have any suggestion for a rookie ?

2007-12-05 18:25:50 · 7 answers · asked by Princess Jasmine 2

2007-12-05 18:19:28 · 4 answers · asked by Andre 7

Recently, I was astounded to find that people put toppings under the cheese when making pizza.
I mean, I guess it isn't that strange when you think about it, but I've never seen it before. I've always put the cheese first, then the toppings.
Is there any real "correct" way to do it?

2007-12-05 16:43:25 · 39 answers · asked by Joopaloop 6

With all the side fixins and such?

2007-12-05 16:38:53 · 21 answers · asked by brianandchristinenickel 3

I bought some ham from Ralph's and I put it into the freezer. How do I defrost it? Just let it thaw?

2007-12-05 16:35:29 · 12 answers · asked by Anonymous

I made about six little marshmellow type treats. I softened marhsmellows, mixed em with powdered suger, suger, flower, then put honey and penuts on top, I molded the suger, marshmellow etc into small little flat circles and stuck them on the bottom of 6 mini muffin paper cup things, will the mixture bake alright or will it turn out badly? Already have em in the over, been in there for about 5 -10 minutes.

2007-12-05 16:35:08 · 3 answers · asked by Anonymous

.......... In search of finger foods for a Christmas party. I am already planning the basics of cheese and meat trays, fruits etc. I'm looking for something a little more prepared and that can be served either cold or room temperature. Would love some ideas....

2007-12-05 16:33:34 · 8 answers · asked by Angel A 3

I'm making "baskets" out of melted grated parmesan cheese- not sure exactly what to put in them for christmas appetizers.

2007-12-05 15:32:32 · 6 answers · asked by missopinions 5

So...at the moment...I am craving a milkshake..ya..lol but i don't want to be unhealthy lol what's a good recipe for a milshake thats healthy but still tates way yummy?

2007-12-05 15:21:37 · 21 answers · asked by Belle 2

2007-12-05 14:38:41 · 8 answers · asked by chicken2008 5

I am making brownies and I have everything stirred, the oven on, there is too much snow for traveling tonight, and I need these brownies by tomorrow morning!! I need a substitute for 1/2 cup of vegetable oil!! What else can I use???

2007-12-05 14:21:08 · 16 answers · asked by Anonymous

My boyfriend made a big pot of soup with broccoli, carrots, onions, potatoes, seasoning, ect. LAST NIGHT. Left it in the same pot he cooked it in for a whole day and then cooked it again the next night. Wont bacteria being growing already?

2007-12-05 14:03:42 · 3 answers · asked by Julie D 1

I have decided on the stuffed crown roast of pork as my main dish for our Christmas Dinner. I am also cooking rebaked potatoes. What other nice side dishes can help this Christmas dinner a smash hit with all my 7 kids( ages 24 years to 18 months? They don't care for things that they have no clue on what it is, so exotic and unusual are out of the question. Roasted veggies sound ok, but we have those often. I just want to do something different with different types of vegetables (normal everyday vegetables). And most of all vegetables m\y kids will recognize.

2007-12-05 14:01:40 · 11 answers · asked by ttbbtts 1

2007-12-05 14:00:47 · 5 answers · asked by Ashley 2

I've had these for about 8 days

2007-12-05 14:00:21 · 22 answers · asked by ElM 1

And how long do you rest if for?

2007-12-05 12:58:28 · 11 answers · asked by kjay 6